Dear Pat: My husband and I had dinner at Picnikins, a wonderful restaurant that we have recently discovered. On previous visits, we had enjoyed their lunch items — soups (love their Roasted Poblano) and fabulous gourmet sandwiches — but the evening menu was even more impressive.

We had their “signature dish” called Cape Malay Beef Curry (amazing!), and then ordered an unbelievable dessert called Lemon Posset. I'll leave the main course up to the chef (and come back for it again soon), but I'm so enthralled with the dessert that I'm hoping they will share that recipe. Thank you.

Dear Gail: The term posset may be new to you, but once tasted, you'll place it firmly in your vocabulary and your recipe file. Picnikins owners André and Cheryl Bezuidenhout have been in the business since 1988, running their lunch spot in the Medical Center, doing full-service catering, special events and corporate luncheons. As if they weren't busy enough, they've now opened Picnikins, serving lunch and dinner Monday through Saturday. André keeps his eagle eye on the dining room, and Cheryl is the executive chef.

Chef Bezuidenhout avows the Lemon Posset recipe is “so simple” and calls it “kitchen magic — but the best kind.” She is so right. It contains only three ingredients that literally take three minutes to cook. The results are ethereal — creamy beyond belief, with the clean, tangy note of lemon. She serves the posset with thin, crisp ginger cookies, noting “lemon and ginger — marriage made in heaven.” Bezuidenhout tells us “this is a very old British dessert that was originally made using ale and milk — supposed to help when one was feeling a little ‘under the weather.' — It has since evolved.” What could be better? Delicious, and restorative to boot!

Picnikins is at 6901 Blanco Road, just inside Loop 410.

Pat Mozersky is a freelance writer for the Express-News. Contact her at chefssecrets.pm@gmail.com.